Preheat your oven to 180 deg C .
Grease and flour 3 x 23 cm sponge tins
Cream 250gm of butter / marg with 1 cup of firmly packed brown sugar and 1 cup of sugar in a large bowl .
Stir in 1 cup of minced fruit , 1 cup of apricot jam and 4 eggs .
Now mix in 1 cup of all pupose flour and 1tsp of baking powder , 1 tsp of ground nutmeg , 1 tsp of ground cinnamon , 1/2 tsp of ground cloves and 1/4 cup of cocoa .
Now mix in 1 cup of natural yoghurt .
Blend well.
Stir in 1 cup of raisins , 1 cup of chopped walnuts and 1/2 cup of chopped pecans .
Pour the batter into prepared pans ...
Bake till the cake centre springs back when touched about ...50 minutes .
Allow the cakes to cool in the pans for 10 minutes .
Turn out .
Cool completely .
CARAMEL FROSTING
Melt 150gm of butter in a heavy saucepan
Add 1 and 1/2 cups of firmly packed brown sugar .and 1/2 cup of milk , stirring until sugar dissolves .
Increase heat and bring to the boil .
Remove from the heat .
Allow to cool for 30 minutes .
Then stir in 1 tsp of vanilla paste and whisk , while adding icing sugar , continue until the mixture is creamy in texture
Place one layer on a serving platter and spread with caramel frosting .
Top with the second layer and spread with caramel frosting .
Repeat with the third layer .
Sprinkle with extra walnuts , pecans and decorate with glace cherries .
Grease and flour 3 x 23 cm sponge tins
Cream 250gm of butter / marg with 1 cup of firmly packed brown sugar and 1 cup of sugar in a large bowl .
Stir in 1 cup of minced fruit , 1 cup of apricot jam and 4 eggs .
Now mix in 1 cup of all pupose flour and 1tsp of baking powder , 1 tsp of ground nutmeg , 1 tsp of ground cinnamon , 1/2 tsp of ground cloves and 1/4 cup of cocoa .
Now mix in 1 cup of natural yoghurt .
Blend well.
Stir in 1 cup of raisins , 1 cup of chopped walnuts and 1/2 cup of chopped pecans .
Pour the batter into prepared pans ...
Bake till the cake centre springs back when touched about ...50 minutes .
Allow the cakes to cool in the pans for 10 minutes .
Turn out .
Cool completely .
CARAMEL FROSTING
Melt 150gm of butter in a heavy saucepan
Add 1 and 1/2 cups of firmly packed brown sugar .and 1/2 cup of milk , stirring until sugar dissolves .
Increase heat and bring to the boil .
Remove from the heat .
Allow to cool for 30 minutes .
Then stir in 1 tsp of vanilla paste and whisk , while adding icing sugar , continue until the mixture is creamy in texture
Place one layer on a serving platter and spread with caramel frosting .
Top with the second layer and spread with caramel frosting .
Repeat with the third layer .
Sprinkle with extra walnuts , pecans and decorate with glace cherries .
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